Baking Day!

Ah yes, more domestics. You'd think that's all I do really, but it's a big part of most people's lives I think. Or *should* be probably.

Today, on the agenda is laundry, baking and cooking. I've got lots of apples right now from my CSA, and they are big, fat, green ones, so I'm going to make a pie. I've had a boxed pie crust in my fridge for a bit, so I think it's time to make use of it and the apples all in one shot. I found this apple pie recipe that I'm going to try. I'll be substituting splenda for sugar and hoping it turns out well. I like this one because it calls for tart apples, which I have, and also has some cider vinegar in it. I have a big bottle of some lovely organic apple cider vinegar that's been gathering dust in my pantry, so even though it's just a tablespoon, I get to use some of it, dammit!

Today is Greek day also, so I'll be making hummous, pita bread, spiced burger and tzatziki. Actually, the tzatziki should be done now. It's been marinating and merging in the fridge for the last day so it should be very tasty indeed. My cucumbers were super sweet and refreshing and not bitter at all, so I think it will be brilliant!

So off I go to bake and cook. I'll be cranking the AC downstairs today with the oven having to be on a lot. Wish me luck!

The Muffin Top is the Best Part!

The muffins are better than the last time. OMG yummy. The original recipe is here.

I made changes of course.

Super Duper Zucchini Muffins - Kitten Style

Ingredients:
2 1/4 cups all-purpose flour Whole Wheat Flour - I used the generic Kroger's brand
1 cup white sugar 1/2 cup splenda brown sugar mix
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening butter
1/4 cup sour milk 1/2 cup sour cream
2 eggs, lightly beaten
1 1/2 2 cups shredded or food processed zucchini &/or yellow squash
1 1.5 teaspoon vanilla extract
1/2 cup chopped walnuts I did add some chopped pecans, but I didn't have walnuts
1/4 cup brown sugar left off this step as it definitely wasn't needed!

Added:
4 teaspoon vital wheat gluten - You don't need this, but it makes the muffins more elastic, rise better, and adds some protein (something I can always use in the morning!)
1/2 cup 2% milk - with the additional zucchini and using sour cream instead of sour milk, I needed more liquid.

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. I used a hand mixer to mix the butter with the dry ingredients and then made a well and added all the wet ingredients. So much better than trying to cut everything together. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. - Mine took just about 15 minutes. I removed the muffins from the pan immediately - be careful, they are delicate - and put them on racks to cool. Then put them in ziplock bags and left on the counter overnight. By the morning they are super moist and delicious to have for breakfast.